A yummy savoury treat made to look like a bird’s nest with vermicelli and filled with a stuffing of flavorful potato & chicken made to please the kids and adults alike.

Recipe Card 

Method of Preparation: 

• Boil the potatoes until cooked.
• In a pan, sauté onion and ginger- garlic paste.
• Add salt, garam masala, coriander powder and pepper.
• Add cooked boneless chicken.
• Mash cooked potatoes and mix them into the chicken mixture.
• Deep fry vermicelli after making them nest shape.
• Fill with chicken potato mixture and serve.

About the Contributor 

Hamisa Soonam

An ardent food lover, certified professional chef and ICCA alumna.

Follow @chef_HamisaSoonam and Hamisa Soonam Siddeeq on Facebook for more recipes and updates.

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A traditional Pakistani Chicken Biryani recipe made with a beautiful medley of spices, long grain rice and succulent chicken pieces cooked together to perfection making it into a meal fit for the royals. 

Recipe Card

Method of Preparation

• Boil water with whole spices and green Chili’s. Once boiling vigorously add all of the rice and cook until rice is tender.
• Strain and set the rice aside in a strainer.
• Marinate chicken with the spices and yoghurt and keep aside in the fridge.
• Add oil to a large pot and fry the potatoes until they are just about half-cooked or until the colour changes.
• Then remove it into a plate and fry onions with whole spices until they are brown in colour.
• Once brown add the chicken mixture and cook until the chicken has changed colour from outside.
• Once the colour has changed add the chopped tomatoes dried plums and green chillies.
• Then add water and chopped mint leaves and reduce until no water is remaining.
• Once the oil has separated from the gravy add the potatoes.
• Now cover and cook for about 15 mins until the chicken is fully cooked.
• Once done add the rice on the top of the gravy as another layer and do not mix.
• Keep the pot on indirect heat max flame until steam is created.
• Then add chunks of butter, sprinkled garam masala and saffron milk on top.
• Cover and cooker for 15 mins (until you start to smell the biryani).
• Once this is complete you can mix a little and serve with some yoghurt!

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About the Contributor

Waliullah Junaid

Food enthusiast and  Certified Professional Chef.

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Mirza Ghasemi is a flavourful Persian eggplant and tomato dish, named after its creator Mohammed Ghasem Khan, the former ruler of Rasht and Iranian ambassador in Russia during the Qajar dynasty. This eggplant with saffron rice recipe is super easy to make and is a sure shot crowd pleaser.

Recipe Card: 

Method of Preparation: 

• Roast eggplants and chop them finely.
• Blanch tomatoes and chop finely.
• Sauté garlic with turmeric powder in veg oil.
• Add eggplants and sauté.
• Add tomatoes and continue to sauté.
• Add tomato paste.
• Seasoning with salt and pepper and keep it on middle fire for ten minutes.
• Fry an egg and mix with your ingredients.
• Fry the other egg separately for your top of the dish.

For Saffron Rice

• Cook the rice and mix it with saffron.
• Serve your main dish with saffron rice.

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About the Contributor

Parisa Poursaid

Food enthusiast, Certified Professional Chef and ICCA Alumni.

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An interesting Pannacotta and Victoria Sponge Cake dessert presentation, replicating the classic egg and toast breakfast, adding some fun and with creativity.

Recipe Card

Method of Preparation: 

For the Egg Yolk:

• Heat the mango puree and sugar together on a bain-marie.
• In the meantime, put the gelatin sheet in water and drop two ice cubes and let it bloom.
• Once the mixture has melted and the gelatin has bloomed, add it to the mixture and give it a good stir.
• Gelatin dies at the temperature of 65 degrees and above so make sure the mixture is hot but not boiling.
• Pour it in the mould once done.
• Put it in the blast freezer for 15-20 minutes.

For the Egg White:

• Add milk, cream and sugar in a saucepan and bring them to a boil.
• In the meantime bring the gelatin to bloom as explained above.
• Once the mixture is hot and the gelatin has bloomed, then add it in and give it a good stir.
• Add vanilla essence.
• Take a 9cm cookie cutter and wrap the bottom with cling film. Pour the mixture into this till you
  have reached the desired height for your egg white part.
• Then take out the moulds from the blast freezer and very carefully add the mango puree egg yolk in the middle (Be careful to do this properly and that the vanilla part does not spill on the egg yolk).
• Then put it in the blast freezer for 15minutes again. After that, your sunny side egg will be
  ready to serve.

For Victoria Pound Cake:

• Preheat the oven to 160-degree centigrade and line a loaf pan cake tin 12X7X3cm with butter and baking paper on the side and bottom.
• Sift the flour and baking powder and keep it separate.
• Cream butter and sugar until it is soft and fluffy and then add the vanilla and beaten egg little by little until smooth.
• Add all the dry ingredients into the creamed mixture and keep alternating it with milk.
• Mix well and fold all components until it all combines properly.
• Pour it in the loaf cake pan and bake it for 15-20 minutes at 160 degrees centigrade.
• The cake will rise nicely because of the eggs and once you take it out, it will take the shape of a loaf of bread. Then you are ready to serve it alongside your sunny side up Panna Cotta.

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About the Contributor

Avishikta Banerjee

Professional Pastry Chef and ICCA Alumni.

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An interestingly healthy take on the traditional Middle Eastern breakfast favourite, shakshuka with eggs braised in a savoury green base making it a perfect and tasty way to celebrate greens.

Recipe Card

Method of Preparation: 

• Pour oil in a pan on medium heat.  Add your chopped leeks and a bit of salt.
• Let it cooked or sweat slowly.
• Then add your chopped garlic and cumin seeds, cooked and stir them together with the leeks.
• Add all your herbs in a pan and let all the herbs and chopped spring onions to sweat in your pan on medium-low heat.  Do not burn.
• Once all the herbs are cooked, add your spinach and turmeric powder (optional), let it cook. On this stage, you can add your turmeric and season it again. Then add water to create a sauce.
• When most of your liquid has been evaporated, add you lime juice.
• Create a well for your eggs pour your raw eggs (on each well). Again season it lightly and cover your lid to cook the eggs (your desired texture) on low heat.
• Once eggs are done add your garlic sauce on top of your eggs.
• Ready to serve.

Garlic Sauce

• In a pan, place oil and sliced garlic then add a spoon of Harissa. Take it out from the heat.

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About the Contributor

Maria Belinda Sanderson

Food enthusiast, certified professional chef and ICCA alumna.

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A traditional North Kerala dessert made of egg yolks and sugar which look like yellow threads or noodles and can be savoured as it is or used as a garnish on puddings or cakes.

Recipe Card 

Method of Preparation: 

• Separate egg yolk and egg white and keep aside.
• Prepare the sugar syrup.
• Add the egg yolk in a squeezer and squeeze out into the sugar syrup as shown in the video.
• Steam cook egg white mixture like cake.
• Present base as egg white cake and threaded egg on top.
• Garnish with pomegranate.

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About the Contributor

Hamisa Soonam

An ardent food lover, certified professional chef and ICCA alumna.

Follow @chef_HamisaSoonam and Hamisa Soonam Siddeeq on Facebook for more recipes and updates.

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An interesting and beautiful fusion of the traditional Middle Eastern desserts Muhallabia and Baklava with the classic French Praline, for a smooth & nutty flavour dessert with that perfect crunch.

Recipe Card

Serves: 9  Time: 25

Method of Preparation:

• In a pan, put sugar on medium heat without stirring until it becomes golden in colour, add 1 tbsp butter and then the hazelnuts.
• Carefully place the mixture on parchment paper.
• In a food processor, put the mixture ( keep some aside for garnish) and blend it until you get a creamy silky praliné. Set aside.
• Each layer of phyllo dough has to be brushed by melted butter before placing it over each other.
• Cut into squares you should get 9 squares.
• Place each square in a cupcake tin.
• Bake for 7 mins in a preheated oven at 170 degrees until it is golden and crispy.
• Brush the crispy baklava cups with light sugar syrup.
• In a saucepan, mix milk, corn starch, sugar with 3 tbs of praliné.
• Keep stirring until you reach creamy smooth mixture.
• Pour the praliné Muhallabia in each baklava cup and decorate with some hazelnut Croquant et Bon appétit.

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About the Contributor

Dina Hamdi

Coming from development background; serving refugees from Syria, Sudan, Iraq and others for 7 years, extending her work for 5 years to support marginalized groups including victims of trafficking and children at risk, Dina's childhood dream was urging her to make a new shift, hence, started food blogging

Dina's mission is to promote the Egyptian Cuisine, pay tributes to international, regional cuisines and develop new recipes. She also involved her development background into her newfound interest and started a challenge under the name of Revive your leftovers #احياء_بقايا_الطعام which received a great response.

In 2019, Dina decided to pursue an old dream which is going to a culinary school and transformed her passion into a career. She enrolled for the Professional Diploma Program -ICCA and became a certified chef.

Currently, Dina is working with different brands as a recipe developer and brand ambassador.

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A classic deviled eggs recipe with the added goodness of avocado, sweet potato and beetroot, making it a great wholesome appetizer.

Recipe Card

Method of Preparation:

• Boil eggs either on the stove or Instant Pot. Place in ice water and let the eggs cool.
• Prepare the puree. Steam your vegetable until tender (sweet potato and beetroot). After cooked mash with a fork or use a food processor or blender.
• Set vegetables aside to cool. (You can, of course, cook a larger batch of whichever vegetable you choose and save it for another meal or recipe!)
• Peel the eggs and slice each in half lengthwise. Place the yolks into a bowl and the yoghurt, one variety of vegetable puree, salt, and paper, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed.
• Spoon filling into a piping bag and add it inside the egg white. Place into the fridge until just before serving. When ready to serve.
• Sprinkle paprika for an added flare. Serve immediately.

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About the Contributor

Essam Ali Al Bor

A marketing professional, food enthusiasts and currently, ICCA Dubai Professional Program Student.

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